It doesn't take much convincing for me to eat a plate of pancakes. I don't care if it's morning, noon, or night, I'm always down for pancakes. It took until my college years before I perfected the art of making them (thanks to a roommate who was a master at it), and I honestly still mess them up half the time. There's something to be said about being able to flip a pancake at the right time. Just saying.
Nevertheless, after I saw this recipe for pineapple upside down pancakes, I knew I had to try it. Pineapple upside down cake is also a favourite dessert of mine (I really just love pineapple), so this sounded like a fun twist on both dishes. After perusing the recipe, I decided to switch up how I made the pancakes a little bit, mostly because I live in an apartment with a gas stove that's older than I am. Thanks to its age, it only has two settings: off and screaming hot. The original recipe says to put the pineapple down first and put the batter over it, but I was low-key worried about how that would go on my skillet, so I did it backwards — and it worked just as well!
Keep in mind that the pineapple will make it take a little longer to cook the pancake through than you might be used to, so give it some extra time before you take it off the heat and enjoy it! I also added some extra maraschino cherries, because I can never have too many of those! Check out the original recipe ahead and try these for yourself at home.
- 1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup packed light-brown sugar, separated
2 large eggs
1 cup buttermilk or refrigerated coconut milk
4 tablespoons melted butter
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Extra butter for your griddle
20 ounces thin-sliced pineapple (or if fresh, use one medium-sized pineapple that has been peeled, cut, and cored into very very thin slices)
Optional: 8-10 maraschino cherries with stems removed
- In a large bowl, whisk together flour, baking powder, and 1/4 cup of brown sugar until well mixed.
- Next whisk in eggs, buttermilk (or coconut milk), melted butter, vanilla extract, and cinnamon until batter just comes together. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or nonstick skillet over medium heat and melt extra butter.
- Once hot, add one pineapple ring to center of the griddle or skillet. Sprinkle the top of the pineapple with a little of the remaining brown sugar and turn over after browned a bit.
- Optional: add a cherry to the center of the pineapple ring.
- Pour about 1/4 cup of the batter over the pineapple, allowing it to go outside of the ring. Cook until bubbles form and the bottom is sturdier, golden brown, and crisp.
- Carefully flip the entire pancake over, including the pineapple and cherry (use a large spatula since this process can be a bit more flimsy with the weight of the pineapple). Cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven, pineapple side up (about 225 degrees), and repeat the process (starting with buttering the griddle) until all pancakes are done and you're ready to serve.
- Breakfast/Brunch, Pancakes/Waffles
- 4 pancakes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Total Time
- 14 minutes, 59 seconds